| Sprinkle
fillets of sole lightly with salt and pepper. Arrange in the
bottom of a well-buttered baking dish and sprinkle with shallots
and mushrooms. Add stock, wine, bayleaf, parsley, and thyme.
Cover
and bake in a pre-heated oven at 350° (GM4) for 15-20
minutes or until the fish flakes. Transfer the fish to a heatproof
platter, and pour the liquid into a small saucepan.
Cook
the mushroom caps in butter for about 5 minutes, and place
three on each serving of fish.
Cook
the liquid (the stuff you just poured off the fish into a
saucepan) until it has been reduced to 1 cup. Blend the flour
with the 2 tbl butter and add to the reduced liquid. Bring
to boiling point and cook for 2 minutes, stirring constantly.
Pour the sauce over the fillets, covering them completely.
Place the dish under the broiler just until the top is glazed.
|
